Mini Corn Dogs Recipe

Combine dry

In a medium bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt until homogenous.

Whisk wet

In a separate bowl beat the egg lightly, then whisk in the buttermilk and melted butter until combined.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be thick enough to cling to a sausage; if it seems too thin, let it rest 5 minutes to thicken. Do not overmix — small lumps are fine.

Prep sausages

Pat the cocktail sausages dry with paper towel. Insert a wooden toothpick or small skewer into each sausage, leaving a 1-inch handle for dipping. Lightly dust each sausage with the 1 tablespoon of flour, tapping off excess — this helps the batter adhere.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately but not burn.

Dip and fry (in batches)

Transfer batter to a tall glass for easier dipping. Holding each prepared sausage by the stick, dip it into the batter, twirling to coat evenly and allowing excess to drip back into the glass. Carefully lower the battered sausage into the hot oil and cook 2 to 3 minutes, turning if necessary, until golden brown and cooked through. Fry in batches so oil temperature returns to 325–350°F between batches; about 6–8 pieces per batch depending on pot size.

Drain

Use a slotted spoon or spider to remove mini corn dogs to a wire rack set over a sheet pan or to paper towels to drain briefly. Let cool 1–2 minutes before serving; the interior will be hot.

Arrange mini corn dogs on a platter and serve warm with mustard, ketchup, honey mustard, or ranch for dipping.